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Author Topic: Tenakee Venison Stew  (Read 2749 times)

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Offline mudbrook

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Tenakee Venison Stew
« on: December 15, 2007, 09:14:11 PM »
Tenakee Venison Stew

Preheat oven to 225?.

Assemble the following ingredients in a medium-sized casserole or shallow roasting pan.

Enough venison to completely cover the bottom of the casserole or roasting pan, or about one hindquarter or a shoulder with bone in
A generous sprinkle of Montreal Steak Seasoning Garlic
Carrots, chopped Yukon Gold or red potatoes, quartered I've been known to put rutabagas or turnips in this too.

 Don't peel anything.
One whole onion, quartered

A couple of stalks of celery, chopped
2 cans of tomatoes or V-8 juice poured over the top
2 Tablespoons of tapioca sprinkled on top

Cook for 8 hours, covered. Remove and eat. Feeds about 6. Serve with red wine and bread.
« Last Edit: March 22, 2010, 12:43:26 PM by mudbrook »
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